This Easter cookie cake is so delicious. It’s your usual amazing cookie cake but full of rainbow sprinkles, M&M Easter eggs and Cadbury eggs. Yum!! Make our homemade frosting or just grab your favorite pre-made icing and top it off with Easter sprinkles. This is such a fun Easter recipe!
Easter Cookie Cake
Makes 1 – 9 inch round cookie cake
Ingredients
- 1/2 C unsalted sweet cream butter, softened
- 3/4 C sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1 1/2 C flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 C m&m easter egg chocolates
- 1/4 C cadbury easter egg
- 1/4 C rainbow sprinkles
- 1 9 inch springform pan
- 1 can of baking pam spray
Directions
- Preheat oven to 350 degrees
- Spray your springform pan and set aside
- Using a standing mixer, cream together the butter and sugar until light and fluffy
- Beat in the egg, egg yolk and vanilla until combined
- In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
- Gradually mix in the dry ingredients with the wet ingredients
- Once the dough has forms, mix in the candy and sprinkles
- Using a rubber spatula press the dough into the springform pan
- Bake in the oven for 20-25 minutes or until the cookie is lightly brown on top.
- Let the cookie completely cool
Vanilla Frosting Ingredients
- 1/2 C unsalted sweet cream butter, softened
- 1 1/2 C powder sugar
- 1 tsp vanilla
- 2-4 tbsp heavy whipping cream
- easter sprinkles
- 1 piping bag with a star tip
Frosting Directions
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
- Mix the frosting until combined and stiff
- Once the frosting is made, scoop frosting into the piping bag
- Carefully remove the cookie cake from the springform pan and place onto a serving plate
- Pipe the frosting around the edge of the cookie cake
- Top with easter sprinkles
- Cut, serve and enjoy!
Easter Cookie Cake
Serves: 1 - 9 inch round cake
Ingredients
- Cake Ingredients:
- ½ C unsalted sweet cream butter, softened
- ¾ C sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1½ C flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cornstarch
- ½ C m&m easter egg chocolates
- ¼ C cadbury easter egg
- ¼ C rainbow sprinkles
- 1 9 inch springform pan
- 1 can of baking pam spray
- Frosting Ingredients:
- ½ C unsalted sweet cream butter, softened
- 1½ C powder sugar
- 1 tsp vanilla
- 2-4 tbsp heavy whipping cream
- easter sprinkles
- 1 piping bag with a star tip
Instructions
- Cake Instructions:
- Preheat oven to 350 degrees
- Spray your springform pan and set aside
- Using a standing mixer, cream together the butter and sugar until light and fluffy
- Beat in the egg, egg yolk and vanilla until combined
- In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
- Gradually mix in the dry ingredients with the wet ingredients
- Once the dough has forms, mix in the candy and sprinkles
- Using a rubber spatula press the dough into the springform pan
- Bake in the oven for 20-25 minutes or until the cookie is lightly brown on top.
- Let the cookie completely cool
- Frosting Instructions:
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
- Mix the frosting until combined and stiff
- Once the frosting is made, scoop frosting into the piping bag
- Carefully remove the cookie cake from the springform pan and place onto a serving plate
- Pipe the frosting around the edge of the cookie cake
- Top with easter sprinkles
- Cut, serve and enjoy!
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